Ben LeBlanc was inspired by his gumbo cravings to start serving up bowls all year round.
Soups aren’t necessarily seasonal, but there’s something about fall that gets our editors stewing up these recipes in their home kitchens.
Cold mornings (especially a couple months’ worth of them) call for warm bread. But no matter how simple a staple it may seem, not all toast is created equal.
This week, our editors consider what’s next: for overfished oceans, threatened and necessary insects, locavores, and undeniably “scrappy” farmworkers. Read on.
Derek Rudnik — who has managed the front house of Greenpoint’s Lomzynianka for 20 years — describes what goes into the complex yet comforting flavor of this soup.
Thanksgiving dinner won’t make itself (although some trusted local folks will help make it for you), so we’re here to chime in with some of our favorite recipes.
Winter produce doesn’t have to dreary. With recipes like this one for rich roasted parsnip and sweet potato soup from Karol Lu, a competitive cooking veteran, you can dine like a king, even in the coldest months.
Whether it’s pronounceable or not, this soup (compliments of Rick Field of Rick’s Picks and found on page 36 of Edible Brooklyn: The Cookbook) is a real winner on crisp autumn days.